Raise your hand if you need a vacation (me-me-me-me-me!). You, too, huh? I’m working extra hard this week so I can kick back as much as possible next week. My dad is fulfilling his life-long dream of visiting some national parks in the northwest and I’m meeting him at Yellowstone! I don’t know what to expect, exactly, but I cannot wait to immerse myself in otherworldly beauty.
My original concept for this crostini was to make whipped sun-dried tomato feta, but it was crazy salty. Goat cheese didn’t do, either, so I finally landed on hummus, which was just right. Bonus? It’s vegan, which is especially great if you’re serving a diverse crowd, and you might end up with extra hummus for snacking or spreading on sandwiches.
I’ll be the first to point out that crostini is typically made with smaller pieces of toast (like, baguette-sized), but the best bread I could find was a big loaf, so you’re looking at some pretty hefty crostini that would make an easy dinner with a side green salad.
Do whatever you’d like with this recipe—maybe you just want the hummus, maybe you want to turn it into a sandwich, maybe you’re in a hurry and want to substitute store-bought roasted garlic hummus instead. It’s all good!
- 1 large bunch broccoli, sliced into bite-sized florets
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 loaf of crusty whole grain bread, sliced
- Olive oil, for brushing
- Lemon wedges and red pepper flakes, for garnish
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 large lemon, juiced)
- 2 tablespoons olive oil, plus more for serving
- ¾ cup drained oil-packed sun-dried tomatoes (I used one 6.7-ounce jar, drained)
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- ⅛ teaspoon red pepper flakes
- One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
- 2 to 3 tablespoons water, optional
- To roast the broccoli: Preheat oven to 425 degrees Fahrenheit with a rack in the middle of the oven and another rack in the upper third. On a large, rimmed baking sheet, toss broccoli florets with 2 tablespoons olive oil and a sprinkling of salt and pepper. Roast for 15 to 20 minutes on the middle rack, tossing halfway, until the edges are turning golden and crispy.
- To toast the bread: Brush both sides of your sliced bread lightly with olive oil and place them on a separate baking sheet. Bake for 6 to 10 minutes on the top rack (larger slices will require more baking time), turning halfway, until lightly golden and toasted. Remove from oven and set aside.
- To make the hummus: First, you'll whip the tahini and lemon juice together to make them ultra smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1½ minutes, pausing to scrape down the bowl of your processor as necessary.
- Add the olive oil, sun-dried tomatoes, chopped garlic, salt and red pepper flakes to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or hasn't yet blended into creamy oblivion, run the food processor while drizzling in 2 to 3 tablespoons water, until it reaches your desired consistency.
- To assemble your crostini: Top each piece of toast with a generous spread of hummus. Roughly chop the broccoli into small pieces, then top each toast with broccoli. Finish them off with a small sprinkle of lemon juice and red pepper flakes. Serve immediately.
- Store hummus in an airtight container and refrigerate for up to one week. Crostini is best when assembled just before serving.